42-46 Layout 1 26/06/2017 12:30 Page 1 DAIRY INDUSTRY … · The dairy industry is offsetting its...
Transcript of 42-46 Layout 1 26/06/2017 12:30 Page 1 DAIRY INDUSTRY … · The dairy industry is offsetting its...
42 Food & Drink International www.fdiforum.net
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The dairy industry is offsetting its challenges with continuous innovation andstaying abreast of changing consumer trends.
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DAIRY INDUSTRY
The dairy industry is beset by
confrontation from all sides.
Supermarkets and major retailers are
making life difficult for farmers trying
to make a livelihood from their herds,
while the rise in free-from food and
beverages have spawned a formidable
industry in direct competition. The
public perception of dairy waxes and
wanes as the media pushes and pulls
the industry in and out of the so-called
health halo. The dairy industry is
robust and stays afloat by adapting to
meet the changing needs of the
consumers and the food and beverage
sector at large.
Founded by the Food and
Agriculture Organisation of the United
Nations (FAO) in 2001, World Milk Day
falls on June 1 each year. It extolls the
virtues of milk and its position as
lifeblood in the farming industry that
supports it. But despite this
celebration, the industry is under
increased competition from the
alterative milk market and the growing
public hunger for free-from foods.
Nowhere is this as prevalent as with
the rise of alternative milk and
cheeses. What began as a niche
product, relegated to specialist
suppliers and stockists, and catering
to a tiny demographic, has since
achieved a significant market share.
Supermarkets have entire aisles –
sometimes more – dedicated to free
from products. For dairy, alternatives
either come from plants and nuts for
milk, and soy and tofu products for
cheese. However, labelling patently
non-dairy foods as such is causing
consternation amongst the industry.
It’s an argument that has heated up
in Europe of late. Indeed, the
European Court of Justice has made
history after ruling that names
including “milk” and “butter” can no
longer be used to describe soy and
tofu products. Ergo, products that
purport to take the place of dairy can
no longer do so under the same
labelling and semantics. The alterative
dairy industry, however, has hit back,
claiming that customers are not being
misled, as their products – and their
plant origins – are clearly stated and
freely available to consumers. The
court ruling has caught the industry
zeitgeist, throwing fuel on a fire that
has been waging for years. The meat
industry is also at loggerheads over
the labelling of its alterative
counterparts. The free-from aisle is
awash with veggie or vegan sausages
and burgers et al. And who can forget
the ubiquitous “facon”?
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DAIRY INDUSTRY
Perhaps the other biggest enemy
facing dairy is public perception. The
industry exists on a pendulum in the
public eye and media, where its
reputation swings back and forth. One
research paper might highlight the
health benefits of cheese and milk while
another condemns it. The most high
profile example recently is butter which
has, particularly in the UK, enjoyed a
renaissance. Despite its higher fat
content, researchers and some
nutritionists argue it is better for the
body than margarine. With consumers
again embracing butter, sales have shot
up, driving the price of butter with it.
Cheese is also being seen in a new light
after it was revealed that eating cheese
has a number of positive effects for the
body, particular in conjuncture with
mental health and physical fitness. This
is ideal for the industry, as they can
now market their products to a
consumer base that increasingly prefers
healthier food options, and win back a
demographic that is slowly turning its
back on dairy.
Part of the allure for dairy to
consumers and producers alike, is its
versatility. The UK’s Kanegrade supplies
a plethora of dairy ingredients which
have been derived from milk. Often this
is from cow’s milk, though can also
come from goat or other animals as
specified or required. Though
undoubtedly the most popular milk
options, cow’s milk is enjoying some
healthy competition as producers turn
towards goat, ewe and even donkey
milk. For Kanegrade, dairy ingredients
come in the form of dried powders or
pieces and can fulfil any number of
functions from desserts, dips and cakes,
to snack flavours, biscuit fillings and
coatings.
Protein is one of the big food trends
of recent years, with the upsurge in
exercise among the public and the
search for healthier fare driving the
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www.hpeprocess.com
For more information please contact our sales team on +44 (0)113 252 6712 or alternatively email [email protected].
Trolley mounted Unibloc Rotary Lobe pump with tungsten carbide mechanical seals on amobile frame, fitted with a pillow plate jacketed hopper. It has a control panel with variablespeed drive and touch screen controls.
Manufactured & tested in our workshop, the unit is designed to feed fondant cream with aviscosity of 20,000 cps to an extruder at a rate of 7-30 kg/hr and a delivery pressure of 12 bar.
The Unibloc non-galling rotors allow close working tolerances without seizure, giving moreaccurate flow at high pressures.
Cream Feeder Pump Supporting hygienic and deliciousdairy food productionThe dairy industry is one of the most highly regulated in theworld. Increasingly it is becoming one of HpE Process Ltd’s corecompetencies.
HpE Process Ltd was set up to place hygienic production veryfirmly at the heart of manufacturing. Consumers feel confidentabout buying brands that they trust and traceability, adherenceto standards plus great taste affect their buying decisions morethan any other factors.
Food producers recognise that to win consumer confidencetakes a long time, to lose it seconds that is why more and moreare turning to us relying on our constant attention to highstandards.
Incredibly, improperly handled raw milk is responsible for morehospitalisations than any other food borne disease.
Dairy production faces three main challenges. Physical, chemicaland biological. Our range of KPA centrifugal pumps have beendesigned to tackle these three challenges anderadicate them from the productionline. Of course, no two lines are thesame and to design the right systemand advise on the rightimplementation requires veryspecific skills.
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market. Dairy is perfectly aligned with this
trend, and Kanegrade is taking advantage of it
with its quark powder. This powder has a high
protein content and can be used in a variety of
different ways to appeal to consumers and add
protein content to other products.
The handling, producing and processing of
dairy products, both in their raw state and
finished forms, requires the appropriate
machinery and equipment. The production
process becomes more complex when
considering the number of techniques
producers add into the mix. These include
vitamin and mineral fortification, milk solids
content control, salt and sugar dissolution and,
of course, emulsification. Many of the
aforementioned speak to the sensory profile
and shelf life of a dairy product, though others
indicate consumer preferences. Reduced fat and
sugar dairy will remain popular, despite the
latest findings suggesting that full fat varieties
may, in fact, be the healthier option. Nevertheless,
flavoured milks and milk shakes are notorious for their
sugar content and as more countries introduce their
own sugar taxes, it is imperative for producers to curtail
the sugars in their products. This all requires suitable
equipment.
Admix, the Londonderry-based mixing specialists,
supply a number of innovatively designed machines
which enable dairy producers to cut batch times in half,
reduce maintenance costs and eliminate air entrainment
and dusting associated with convention batch mixers.
Innovation is the mother of efficiency and the need
for high speed transportation of milk and its derivative
products – yoghurt, cream, soft cheese – require the
cutting edge in pipe and pump technology. To that end,
UK-based HPE Process has recently introduced a new
cream feeder. The unit, manufactured and tested in the
company’s workshop, is designed to feed fondant cream
with a viscosity of 20,000 cps to an extruder at a rate
of 7-30 kg/hr and a delivery pressure of 12 bar. The
Unibloc non-galling rotors allow close working
tolerances without seizure, giving more accurate flow at
high pressures.
Despite threats from the alternative dairy market, and
consumers turning away from dairy, the industry is
holding its own. Innovation in both product design and
processing equipment is ensuring the industry remains
at the forefront of these changing tastes, habits and
trends in the years and decades to come.
46 Food & Drink International www.fdiforum.net
DAIRY INDUSTRYP
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